Let Me Tell You About My Caesar Salad Obsession
Alright, so, Caesar Salad. If you’ve ever been handed a limp, soggy version at a cafe and thought, “Eh, it’s fine I guess,” please—let’s set things straight. I’ve been making my own Caesar Salad since college, mostly because the first time I tried to impress a date with it I dropped half the croutons on the floor, and honestly, they still tasted fine. Anyway, my whole family treats this like a treat (my youngest calls it ‘green chips salad’ for the crunchy bits). Just a warning: this isn’t a super fancy, chef-y take on the classic. It’s the one I make at home, in my slightly too-small kitchen, often with a cat trying to eat the Parm.
Why You’ll Love This Caesar Salad (Or at Least Not Hate It)
I make this when I’m craving something that feels a bit indulgent but, you know, isn’t just pizza again. My family goes bonkers for this—especially when I do extra croutons (I mean, who’s counting?). Sometimes I’ll even throw in grilled chicken if we need a bit more substance. The dressing is creamy without being gloopy, and—this is key—it doesn’t come from a bottle (though no judgment, I’ve done that too in a pinch). Sometimes I curse the anchovies, but trust me, they’re worth it. If you’re nervous about raw eggs, I get it; I’ll share a workaround below.
What You’ll Need (Aka Ingredients)
- 1 large head of Romaine lettuce (though in a bind, I’ve used iceberg, and it was…fine)
- About half a cup (honestly, I eyeball it) of freshly grated Parmesan—my gran always said to use Parmigiano Reggiano, but I’ve used pre-shredded when that’s all I had
- 2 cloves garlic (unless you’re a garlic fiend, then go wild)
- 1 tin of anchovies in oil (or about 1 tablespoon anchovy paste, if you can’t deal with the fillets)
- 1 large egg yolk (see my note later if this freaks you out—no judgment)
- 1 teaspoon Dijon mustard (or yellow if you’re out, but it’s not quite the same)
- Juice of half a lemon (sometimes I use the bottled stuff, not gonna lie)
- 1/2 cup olive oil (extra-virgin if you have it, I sometimes use ‘light’ when I run out)
- Salt and black pepper, to taste
- About 2 cups of cubed day-old bread (the crustier, the better; but honestly, even sandwich bread works—I’ve done it in a rush)
- A little more olive oil (or even melted butter, if you’re feeling fancy) for the croutons
How I Actually Make Caesar Salad (Step-by-Step, Sorta)
- First, crouton time. Toss the bread cubes with a few glugs of olive oil and a pinch of salt. I put them on a baking tray and bake at 180°C (that’s 350°F) for, I dunno, 12 minutes? Stir halfway. You want them golden and crunchy but not like little bricks. Sometimes I burn a few, and honestly, they’re still tasty.
- Prep the lettuce. Tear or chop the Romaine into bite-sized pieces (I like to wash it after chopping so it’s easier to dry in a salad spinner, though sometimes I just use clean tea towels—do what you can). Sling it in a big bowl and pop it in the fridge if you have time; crisp lettuce is half the magic.
- Time for dressing! In a mortar and pestle (or just use a big bowl and the back of a spoon—been there), mash the garlic and anchovies into a paste. Add in the egg yolk, mustard, and lemon juice; give it a good whisk. Then, slowly drizzle in olive oil while whisking constantly. This is where I usually sneak a taste—sometimes I add more lemon if it needs a kick. Season with salt and pepper. If you want it creamier, add a smidge of mayo (I know, not traditional, but it works).
- Toss it all together. Take the lettuce out, add croutons and Parm, pour that glorious dressing over, and toss until everything’s glistening. Don’t worry if it looks a bit odd; it always comes together once you start mixing. Top with extra Parm, because why not?
My Quick Notes (Stuff I Learned the Hard Way)
- If you over-toast the croutons, just call them ‘artisan’.
- Egg yolk: Sometimes I use pasteurized eggs, or just swap in a tablespoon of Greek yogurt. Actually, I find it works better if I let the yogurt come to room temp first.
- Anchovy-phobes: try anchovy paste. It melts right in and no one ever knows.
- If you use pre-grated Parm, it won’t melt into the dressing quite the same, but it’s still tasty.
- I used to skip chilling the lettuce. Big mistake. The crunch is worth the extra few minutes.
Variations I’ve Tried (And the One That Flopped)
- Chicken Caesar: Grilled chicken breast on top—classic, and my go-to when we need a quick dinner.
- Kale Caesar: Swap half the Romaine for kale. You need to massage it (really), but it’s surprisingly good.
- Veggie-Loaded: Once I tried throwing in roasted sweet potatoes. It was… different. Not my finest moment.
- I’ve tried making it with vegan mayo and nutritional yeast—it works in a pinch, but it’s not quite the same.
Equipment? Or Improvise Like Me
- Salad spinner (but if you don’t have one, just shake the lettuce in a clean pillowcase. It’s a bit mad, but it works!)
- Baking tray for croutons
- Mortar and pestle (or even a mug and the back of a spoon—as long as you don’t mind a few garlic bits stuck to your mug)
- Big salad bowl
- Whisk or fork for the dressing
How to Store It (But Ours Never Lasts That Long)
If you somehow have leftovers, pop them in a sealed container in the fridge. They’ll keep for about a day before the lettuce goes limp and the croutons get soggy. I honestly think the dressing tastes better the next day, though, so I sometimes make extra just for that. (If you’re planning ahead, keep the lettuce, croutons, and dressing separate until you’re ready to eat.)
How I Like to Serve Caesar Salad
This is a big hit alongside grilled meats at summer barbecues, but I’ve also had it as a main (just pile on more protein, or toss in a jammy egg—so good). Oh, and we always eat it out of the biggest bowl we have. For some reason, that just makes it taste better. My cousin dips pizza crusts in the leftover dressing; not traditional, but hey, it’s delicious.
Pro Tips (Aka Lessons Learned the Hard Way)
- Don’t rush the croutons—one time I tried broiling them to speed things up and ended up with smoke and setting off the alarm. Just bake them slow, trust me.
- Let the dressing sit for 5 minutes before tossing the salad. The flavors meld together better. I used to skip this, but it really does make a difference.
- If the dressing splits (looks weird and oily), throw in a splash of warm water and whisk like mad. Works more often than not.
FAQ from Friends (And My Family’s Group Chat)
- Do I have to use anchovies? Honestly, yes for the classic flavor, but you can use anchovy paste or even skip it if you’re morally opposed. It won’t taste quite the same but it’s still good.
- Raw egg—safe or not? Most of the time it’s fine, especially with fresh eggs, but if you’re worried, use pasteurized eggs or Greek yogurt as a stand-in.
- Can I make it ahead? The dressing, yes—up to 3 days. But don’t toss the salad until the last minute or you’ll get sad, soggy lettuce. Learned that one the hard way.
- What about store-bought dressing? In a pinch? Totally fine. No one will come arrest you, promise. Sometimes I use this taste test guide from Serious Eats to pick a good one.
- Can I use bagged salad? Yep, just pat it dry if it looks wet. Not quite as crisp, but still tasty.
- Where do you get good Parmesan? Your local cheesemonger if you’re feeling fancy, but even the basic supermarket Parm works. I sometimes check this Bon Appétit guide for tips.
Okay, random side note: once I tried making Caesar Salad with blue cheese instead of Parm after a grocery mishap. Wouldn’t recommend unless you really, really love blue cheese. Or maybe just stick to the classic—there’s a reason it’s stood the test of time.
Ingredients
- 1 large head romaine lettuce, chopped
- 1 cup croutons
- 1/3 cup grated parmesan cheese
- 1/4 cup Caesar dressing
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
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1Wash and chop the romaine lettuce. Pat dry and place in a large salad bowl.
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2In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, lemon juice, and Caesar dressing until well combined.
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3Drizzle the dressing over the lettuce and toss gently to coat all the leaves.
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4Add croutons and grated parmesan cheese to the salad. Toss lightly.
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5Season with salt and black pepper to taste. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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